Scallops with Sweet Potato Grits
This week, treat your sweetheart to a romantic night-in and serve succulent Scallops with Sweet Potato Grits.
Ingredients
- 3 Tbsp. olive oil, divided
- 1/2 cup chopped shallots
- 1 Tbsp. minced sage
- 1 1/2 Tbsp. minced thyme, divided
- 3 1/4 cups chicken stock
- 3/4 cup coarse ground corn meal
- 1 1/2 cups mashed sweet potato
- 2 1/2 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 Tbsp. maple syrup
- 1/4 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 Tbsp. butter, divided
- 8 oz. sliced white mushrooms
- 12 large scallops
Instructions
- In a medium pot, heat 1 tablespoon oil. Add shallots, sage and 1 tablespoon thyme and cook for 1 minute. Add chicken stock and bring to boil. Add corn meal slowly and whisk until combined. Whisk in sweet potato. Add 1 teaspoon salt and 1/4 teaspoon pepper and cook for 10 to 15 minutes, whisking regularly. Incorporate syrup, heavy cream, cheese and 2 tablespoons butter. Stir until cheese and butter are melted. Remove from heat.
- In a medium skillet, heat 1 tablespoon oil over medium heat. Add mushrooms, remaining 1/2 tablespoon thyme and 1/2 teaspoon salt. Cook for 10 minutes until brown and tender. Set aside.
- Dry scallops with towel and season both sides with remaining 1 teaspoon salt and pepper. Heat remaining 1 tablespoon oil and butter in a large skillet over medium-high heat. Add scallops and cook for 2 minutes on each side. Serve with grits and mushrooms.
